Serves : 4
Preparation time : 10 mins
Cook time : 18 minutes
Ingredients :
1 tblsp olive oil
8oz (225g) tricolore penne pasta
For the sauce :
8oz (225g) broccoli florets
1 tblsp olive oil
1 ½ oz (40g) whole blanched almonds
1 onion, peeled and chopped
¼ pt (150ml) dry white wine
4 tblsp double cream
6oz (175g) Dolcelatte cheese
Step One : Bring a pan of salted water to the boil. Add oil and cook pasta for 10 mins, or until al dente.
Step Two : Meanwhile, make the sauce: Cook broccoli for 4 mins. Drain and refresh under cold running water. Reserve.
Step Three : Heat oil and add almonds. Cook for 2 mins, then remove and reserve.
Step Four : Add onion to pan and sauté for 4 mins. Stir in wine and cream, and bring to the boil. Boil until reduced by half.
Step Five : Break cheese into pan, then add broccoli and almonds. Cook for a further 2 mins. Drain pasta an spoon sauce over. Serve.
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